Australian Food: You say Australia, I say Yummy
06 September 2006
Not that we're saying the Brits are bland and boring just because their legacy of cuisine to Australia is the standard lamb chop and three vegetables (or meat and three veg). After all, that was during the 1830s, a time when English immigrants had to live modestly. Simple, inexpensive, and easy-to-cook dishes was the style then. If the recipe book suddenly asked them for 350 °F in the oven for an hour, they simply turned to the next page.
But Australia is more mouth-watering now than ever. The wave of migration of Asian countries, the Greeks, Italians, Germans, Africans, and who else, has brought their native cuisine to Australian shores. What results then is a blissful chop-suey of worlds, a lovely fusion of gastronomy.
And why not? Australia is surrounded by pristine waters, has rich pastures for cattle and sheep. And there's plenty good sunshine for vineyards and farms. Australia can never run out of fresh lemon aspen, barramundi, abalone, yabby, and sparkling Olive Grove Chardonnay. No reason at all for chefs not to come up with sinful creations such as Grilled Tuna with Lime dressing or Kingfish fillets served with Macadamia Sauce or Oysters Kilpatrick. Then top it all off with the equally sinful Australian dessert Pavlova, a fluffy meringue decorated with whipped cream and fresh fruits.
Of course, we can go on forever praising the culinary wonders of Australia, but it's about time you came over here to experience it yourself.
But Australia is more mouth-watering now than ever. The wave of migration of Asian countries, the Greeks, Italians, Germans, Africans, and who else, has brought their native cuisine to Australian shores. What results then is a blissful chop-suey of worlds, a lovely fusion of gastronomy.
And why not? Australia is surrounded by pristine waters, has rich pastures for cattle and sheep. And there's plenty good sunshine for vineyards and farms. Australia can never run out of fresh lemon aspen, barramundi, abalone, yabby, and sparkling Olive Grove Chardonnay. No reason at all for chefs not to come up with sinful creations such as Grilled Tuna with Lime dressing or Kingfish fillets served with Macadamia Sauce or Oysters Kilpatrick. Then top it all off with the equally sinful Australian dessert Pavlova, a fluffy meringue decorated with whipped cream and fresh fruits.
Of course, we can go on forever praising the culinary wonders of Australia, but it's about time you came over here to experience it yourself.
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5 Response(s):
You're making me hungry!!!
This is interesting - I don't really know much about the state of Australian cuisine. I do enjoy "new World" wines, particularly sauvignon blancs - much like California, they are bold, flavorful wines, though I don't find them as balanced and food friendly, typically, as French wines. Any thoughts on the state of Aussie winemaking these days? Any standouts you'd recommend in particular?
australia is a nice country, as long as you DONT have australian food. i still have nightmares if i think about "meat pie" (soe meat waste, you woudnt even feed this to a dog anywhere else), fish&chips or vegiemite!
the only safe place for food is subway, some european or asian restaurant or you cook for yourself.
My mum is the best cook in the world!
my mum is the best cook in the world!
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